Matt Xiaxiang
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Main dishesPhilly cheesesteak
Posted: 13/08/2024Updated: 13/08/2024
Tender slices of steak, caramelised onions, and green peppers combined with melted cheese, all loaded into a soft sub roll.
Ingredients
Servings
- 400 grams Steak (sirloin or ribeye)
- 200 grams Provolone
- 1 large Green bell pepper
- 1 large Brown onion
- 4 Sub rolls
- 1.5 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Cayenne pepper
- 1.5 teaspoons Dried oregano
- Mayonnaise
- 1 teaspoon Salt
- 2 teaspoons Ground black pepper
- 2 tablespoons Olive oil
Instructions
- Start by julienning the brown onion and slicing the green bell pepper into strips. On a medium heat, sauté the vegetables in 1 tablespoon of olive oil. Leave to cook for 10 minutes whilst stirring occasionally until they become soft and caramelised.
- While cooking the vegetables, slice the steak into 1-2mm thick slices. This is most easily done by freezing the meat then slicing when halfway thawed. Heat a pan with the last tablespoon of olive oil and once very hot, add the slices of steak. Cook for 2-3 minutes before flipping and cooking for another minute or so.
- Combine the steak and vegetables into a single pan and season with all the spices listed. Cook for 1-2 minutes on medium heat. Evenly spread the meat and vegetable mix in the pan and layer sliced provolone on top. Add a couple tablespoons of water to the pan and cover with a lid. After a couple minutes the cheese should be melted.
- Serve by spreading a layer of mayonnaise on each side of the sub roll. Then scoop portions of the cheesesteak mix into sub rolls.
My notes
Cooking tips
- Freezing the steak: By freezing the steak and allowing it to thaw halfway, this makes it so much easier to slice thinly which is essential for this recipe.
- Cutting against the grain: When slicing the steak, its vital you slice against the grain When you slice against the grain (the direction of these muscle fibres), you cut through them rather than along them. This breaks up the muscle fibres into shorter segments, which makes each bite more tender.
- Cooking the steak on high heat: By cooking the steak on a high heat you are able to sear the meat quickly without overcooking ensuring the meat remains tender.
- Cooking the vegetables low and slow: This helps to release the sweetness of the onions and green bell pepper and giving it soft texture.
- Melting the cheese: Instead of melting the cheese by steaming, a kitchen blow torch can be used.
Alternative ingredients
- The best cut of steak to use is a ribeye due to its marbling tenderness, however sirloin and top round are also good alternatives - even using minced beef can work well. If you don't want to use steak at all, you can use chicken in its place following exactly the same preparation and cooking steps.
- The choice of vegetables is largely personal preference. Some variations like to use red bell peppers and mushrooms as well.
- An alternative to provolone cheese could be slices of a more mature cheddar, Monterey jack or American cheese.
- Mayonnaise is completely optional but I find it enhances the texture of the melted cheese. Alternative condiment options could be sriracha or ketchup.
Storage instructions
When refrigerating or freezing, only store the meat and vegetable mix by itself. Add the cheese and load into a sub roll when ready to eat.
- Refrigeration and freezing: Allow to cool before storing in an airtight container for 3-4 days or 1-2 months respectively.
Re-heating instructions
If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.
- Stove: Re-heating on the stove allows you to melt the cheese in the pan for the best flavour. Follow the cooking instructions.
Nutrition and dietary facts
(Per serving) Calories: 812kcal (36%), Protein: 45g (75%), Fat: 48g (60%), Saturated fat: 19.3g (129%), Carbohydrates: 56.8g (21%), Sugars: 5g (20%), Fibre: 3.5g (12%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.